Oreo Cake

This cake recipe is almost a direct copy from Preppy Kitchen for the cake batter, with a modified Wilton buttercream for the icing.  I'm even preparing the pans his way, instead of my I-don't-have-time-in-case-this-doesn't-come-out wax paper method.  My single alteration is using margarine instead of butter in the batter.  It alters the density of the finished cake when you use oil or margarine instead of butter, and I prefer the margarine texture.  The cakes did dome a bit, but I needed some trimmings for decorating anyway.  More about that in the next post.

Also in the next post, why this is a very boring icing job.  This cake is so fantastic, I did not want to combine its post with the decorating method.  The cake base is not too sweet, and the crumbly texture of the icing brings just enough interest without overpowering the cake itself.  I may have to try this recipe with other kinds of cookies to see if it holds up.

Cake batter

2 C all-purpose flour
1 C sugar
1/4 tsp baking soda
1 tsp baking powder
1/4 tsp kosher salt
3/4 C margarine
3 egg whites (boxed ok)
1 tsp vanilla
1/2 C sour cream
*1/2 C milk
1 C coarsely chopped Oreos

1.  Butter 3 6" round cake pans and dust with flour.  Start soaking baking strips if you have them.  Preheat oven to 340º.

2.  In stand mixer, beat margarine until fluffy.  While that's happening, sift together dry ingredients.  Sugar counts as dry in this recipe.  Beat dry into margarine until it resembles breadcrumbs.  This is the reverse-creaming method.

3.  Whisk together wet ingredients.  Add to mixer and stir on medium until just combined.  Stir in Oreos on low.

4.  Pour batter into prepared pans, preferably weighing them to get an equal amount.  It was about 12 ounces per pan, slightly heavier than most cake batters I make.  Slide on wet baking strips and bake cakes for 25-30 minutes, until they pass the toothpick test and spring back when touched.

5.  Cool in pans for several minutes, then turn out onto a cooling rack.  Allow to cool completely before decorating or storing in the freezer for another day.  Trim tops level if necessary.

Filling and Frosting

1/2 C unsalted butter
1/2 C shortening
1 lb powdered sugar
1 tsp vanilla
milk as needed
2/3 C finely crushed Oreos (freezing them first helps)
1/4 C semisweet chocolate chips

1.  In stand mixer with paddle, beat together butter and shortening until smooth.

2.  In stages, beat in powdered sugar.  Add vanilla and enough milk to achieve desired consistency.  If you want any plain white icing for decorating, reserve it now.  Stir in the Oreo crumbs, then decide if you need a little more milk.

3.  Melt chips in the microwave on half power in 30-second increments.  Stir in milk to make a ganache.

4.  Secure bottom layer of cake to a cardboard circle or platter with a dab of frosting.  Fill each layer with frosting, followed by half the ganache.  Top the whole cake with a thin layer of crumb coat.  Smooth and chill.

5.  For the top layer, start by filling in all the holes made when you dragged the larger bits of cookie across the cake.  I had a lot of stripes.  Even out the frosting, but don't put it on too heavy.  The cake doesn't need it.

6.  Decorate as desired, maybe with a border of white icing, more crumbs, or whole Oreos stuck in icing swirls.  This looks very nice as a drip cake, with the smooth texture of the chocolate against the rough icing.

Makes one 3-layer 6" cake, about 10 servings

Difficulty rating :)